Baked Apple Slices with Orange Cranberry Sabayon

Wash and peel apples and cut out the core. Then cut into slices 1 cm thick. Marinate the apple slices with lemon juice, sugar and cinnamon. For the batter, beat the egg whites with the granulated sugar until stiff. Mix egg yolks with white wine, oil, vanilla sugar and finely grated lemon peel. Stir the flour into the yolk mixture, alternating with the beaten egg whites. Heat some oil in a pan. Pull the apple slices through the batter and fry them in the oil until golden brown on both sides. Place on a paper towel and pat dry. Sabayon: Heat water in a pot. Mix the egg yolks with the orange juice, sugar and Grand Marnier, place in a whisking kettle and whip over water vapor until thick and fluffy. Then stir in the cranberry compote. Sprinkle apple slices with cinnamon-sugar mixture, arrange on warmed plates and serve with sabayon.

Preparation Tip:

Lemon zest: Grate the zest from a washed lemon with the horseradish ripper.

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